Abstract:Tomato （Solanum lycopersicum L.） is a globally consumed vegetable crop，with its nutritional value derived not only from essential nutrients such as vitamins，minerals，and dietary fiber but also from the synergistic effects of unique bioactive components present in both the pulp and peel. As a significant component of daily diets，the manner of tomato consumption，whether raw，cooked，or processed，profoundly influences the release and bioavailability of its nutrients. This paper systematically elucidated the distribution characteristics of major nutritional and functional components in tomato pulp and peel，along with the mechanisms underlying their health effect. It further explored how various processing and extraction techniques regulate the stability，bioavailabilityand ultimate health effects of these nutritional components across various tomato tissues. Additionally，an in-depth analysis of whole-fruit utilization strategies and synergistic mechanisms based on component-specific properties was presented. This review aims to provide theoretical insights and novel perspectives for optimizing dietary nutrition and developing functional foods from tomatoes.